Mango Pickle

I have been a lover of mango pickle ever since my Indian roommates at boarding school in India shared their homemade mango pickle with me. When I spotted these green (unripe) mangoes in the market my first thought was mango pickle.

mango pickle

 

The one time I made mango pickle a couple years ago I did minimal research and mostly winged it, trying to match flavors with memory. Surprisingly the result was very good. This time I attempted something a little more authentic by loosely following the suggestions of a video I saw on YouTube by Guru’s Cooking.

I chopped the mangoes into chunks leaving the skin and endocarp intact but discarded the seed.

mango pickle

mango pickle

mango pickle

 

To the chopped green mangoes I added kosher salt (2% by weight) and turmeric and tossed them well to coat the pieces. The bowl was kept covered with plastic wrap  at room temperature for 2 days with an occasional stir.

mango pickle

mango pickle

 

After marinating for two days I drained off the liquid the mango pieces had exuded, reserving it in a glass jar.

mango pickle

mango pickle

 

Because it is still winter I was going to skip the part about setting the mango pieces and the drained liquid in the sun for 2 days, but lo and behold, the sun shone brightly and the temperatures rose into the upper 70’s Fahrenheit.

mango pickle

 

Since I used a different number of mangoes than Guru’s Cooking used I didn’t bother measuring the spices, besides, I’m too lazy to weigh ingredients and do arithmetic unless I absolutely have to. I toasted fenugreek seeds in a dry skillet then crushed them along with fennel seeds and mustard seeds. To the crushed seeds I added ginger powder, asafetida and red chili powder. The recipe said not to use Kashmiri chili powder but I did anyway along with a little cayenne pepper.

mango pickle

mango pickle

 

I mixed a little grated jaggery with the crushed spices and tossed it with the mango pieces to coat them thoroughly before transferring everything  into a glass jar.

mango pickle

mango pickle

mango pickle

mango pickle

 

The liquid which had been drained from the salted mangoes was then added into the jar.

mango pickle

 

I heated mustard oil to the smoking point and let it cool before adding it to the contents of the jar.

mango pickle

mango pickle

 

At this point the jar of mango pickle is supposed to spend four more days in the sunshine, but half a day of sun was it before the clouds, rain and cooler weather moved in.

mango pickle

 

A minimum of 20 days is supposed to pass before sampling the results. I better put the jar somewhere out of sight so it will stay out of mind.

mango pickle



 


9 thoughts on “Mango Pickle

  1. Having been surrounded by many mangos during my youth and adulthood in Florida, I never thought to use a green mango. Pickled watermelon rind was fairly common, and was a real treat, but pickled mangos never entered my consciousness! Would love to taste it!

    Virtual hugs,

    Judie

    Liked by 1 person

    1. Mango pickle most definitely falls in the category of an “acquired taste.” It has no resemblance to pickles made with vinegar or even salt brined pickles, even though salt is the preserving agent in mango pickle. It’s the spices that give it the powerful flavor that takes some getting used to.

      Liked by 1 person

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